UPDATE October 2011: I no longer use the Brine method described in this recipe. Instead, I prefer the “Rub in by Hand” method, which I outline in the post Kimchi 101.
- 1 – 1.5 tablespoons of Redmond Sea Salt
- 4 cups of spring or filtered water
- 1 pound bok choy
- 2-3 carrots (optional, adds sweetness)
- 1 large onion
- 4 garlic cloves
- 2 tablespoons of dried red chili flakes
- 2-4 tablespoons of fresh chopped ginger
- Mix salt and spring water until most of the salt is dissolved. (the brine)
- Chop the bok choy into large bite-size pieces.
- Slice carrots too.
- Submerge bok choy and carrots into brine for 3-5 hours. Use a plate and weight to weigh the veggies down. They must remain underwater. It is OK to add carrots later, this step is mostly for the bok choy.
- Chop up onion and garlic. Grate ginger.
- Drain the brine. Doesn’t need to be perfectly dry. Save a little bit in case you need to top off the jar.
- Add the onion, garlic, ginger, and chili flakes into the bok choy/carrot bowl. Mix well.
- Stuff mix into a glass jar. Pack tight. Get your hand in there and push down. Pack it tight!
- Cover with cheesecloth or paper towel.
- Once a day for a week, push down on the kimchi. Force the air bubbles up and out.
- After 5-7 days, cover and move to refrigerator.